If doing a stacked cake, I use the leveled off part to make cake crumbs to put underneath the separator plates to prevent them from sticking to the icing of the tier below. Otherwise, they go into the trash.

I make cake balls ! ( im so in love with cake balls, I make them even when I dont have leftovers) Since I usually make cupcakes, I only have scraps when I scoop out the middles for something.

Cake balls are super easy. Its really according to your taste. Mix the cake 'scraps' with frosting of your choice ( red velvet with cream cheese frosting, choc cake with choc frosting, vanilla with strawberry ,etc, the list is endless!) until its just moist- not soggy. Roll a bit into a little ball, maybe a tad smaller then a gold ball. Let them chill in the fridge and then dip them in melted chocolate.

You can put them on a stick too. You can shape them into all sorts of things.

Too bad when I was really into making them , I hadnt discovered cake central and I dont have pics

If you have a whole lot, you could use them as a layer in a trifle dessert, too - layer w/ whipped cream, candy, choc chips, mousse fillings, fruit, anything, really...you could freeze them and you'd have them on hand for a trifle for impromptu company!...................or you could give them to DH for helping with the dishes!

I cut four corners of a round cake to make it a square and ended up with four speared shaped cakes. That's how I got the idea to make my corn on the cob! Rounded corner facing up and the flat side face down, it's easier to pipe the kernels!

I was going to just throw mine away, but that "what a waste" so I just put the scraps in a Ziploc bag w/a small bag of BC icing next to them for my BF. He's recently been bragging that he's lost 20lbs. doing absolutely nothing but cutting out pop (see Slim Quick commercials) so I thought I'd help him out!!!

I make spackle. A mixture of the cake scraps, buttercream and the filling I'll be using. I then use this over the chilled crumb coat to get a solid, smooth surface, perfect under fondant. If I have more than I'll need to accomplish that, I use some as a tasty filling. In a torted two cake tier, I'll use pure fruit filling between the top two and bottom two layers and spackle between the middle two.

Edited to note that this is not my original idea. It comes from Toba Garrett's book, "The Well Decorated Cake."

Just finished my cake and all what is left is some buttercream and bit of fondant. I needed spackle - I used it as core for some bigger modeling. With right consistency you can use it as modeling clay.Not everyday possibility. Other times there are enough takers. Once a thin layer from rectangle cake ended a small jelly roll. Sprinkle powdered sugar on top of it and nobody knows that it started as something else .

I wrestle my family for them! The last cake I did my four year old DD was doing the "Happy, Happy cake scrap" dance before I even had the cakes out of the oven! If I didn't share they would mutiny!

Often if I'm making a cake for someone else I will use the scraps to make a very ugly version of the cake to be for us. That way the kids don't feel ripped off and I can make sure the flavors work well before I build. This is especially helpful if it's a new combo.

I was going to just throw mine away, but that "what a waste" so I just put the scraps in a Ziploc bag w/a small bag of BC icing next to them for my BF. He's recently been bragging that he's lost 20lbs. doing absolutely nothing but cutting out pop (see Slim Quick commercials) so I thought I'd help him out!!!

The brown bit on top is the best part of the cake, so I eat mine, perfect with a glass of milk. If there is any serious cake scraps from carving cakes I pile them up on a paper plate, then if there is icing left over I dollop that over the top, and then the baby sitter gets them. In fact, she goes home with cake every week in one shape or form, scraps, whole cake or anything in between. Nobody in my house eats cake so she is a very happy lady to take my cake off my hands.